18:1 Takes on Big Ben
From rugby to the kitchen...
Maurice Fitz Gerald, former international prop for the English rugby team and Biarritz Olympique, knows the value of hard work in the shadows, serving the collective.
The Basque Country and he have adopted each other for the past ten years.
A young retiree from rugby, he now supports the finest chefs in London, bringing them the best of the Southwest of France. Among the black pigs of Bigorre, tomatoes from Gers, and asparagus from Pertuis, you'll find 18:1 and the olive oils from the Limited Editions created by Alexis Muñoz.
We are very proud to be represented across the Channel by Le Marché des Chefs and Maurice Fitz Gerald himself.
For more information on Le Marché des Chefs: http://lemarchedeschefs.co.uk/
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From Olive to Tin – Episode 5
From the ripening of the fruit to oil extraction, discover the different stages that transform an olive into exceptional olive oil.
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At the Heart of the Olive - Episode 4
Before becoming an oil-bearing olive, the fruit first develops its pit and gradually grows its flesh. Discover an essential stage in the secret life of an olive.
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The Birth of an Olive – Episode 3
A flower has been fertilized. A tiny fruit begins to appear. Discover fruit set and why the olive tree naturally drops some of its young fruits.
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